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Creamy Garlic Parmesan Mac and Cheese Recipe

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 35–45 minutes
  • Total Time: 45–55 minutes
  • Yield: 10 side servings
  • Category: Side Dish
  • Method: Stovetop and Baking
  • Cuisine: American

Description

This Creamy Garlic Parmesan Mac and Cheese combines tender elbow macaroni with a rich garlic-infused cheese sauce, topped with a crunchy panko breadcrumb crust. Perfect as a comforting side dish or a satisfying main course, this recipe uses a blend of cheddar, Parmesan, and mozzarella cheeses for a velvety texture and robust flavor. Baked to golden perfection, it’s a classic American favorite elevated with the depth of garlic and a crispy breadcrumb topping.

Ingredients

Pasta

  • 1 lb dry elbow macaroni or cavatappi

Crunchy Topping

  • 1½ tbsp butter
  • ⅔ cup panko breadcrumbs

Garlic Sauce

  • ¼ cup butter
  • 4 crushed garlic cloves
  • ¼ cup all-purpose flour
  • 4½ cups milk, divided
  • 1 tbsp cornstarch

Seasoning

  • 1 tbsp vegetable bouillon powder
  • Salt and black pepper to taste

Cheeses (all halal-certified)

  • ¾ cup grated cheddar cheese
  • 1 cup grated Parmesan-style cheese, divided
  • 6 oz sliced or shredded mozzarella cheese

Instructions

  1. Boil Pasta and Prepare Topping: Cook the pasta in boiling water until just al dente, then drain well. In a large oven-safe skillet, melt 1½ tablespoons butter over medium heat and toast the panko breadcrumbs until they turn a golden brown color. Remove the toasted panko from the skillet and set aside in a bowl.
  2. Sauté Garlic and Make Roux: In the same skillet, melt ¼ cup butter and add the crushed garlic cloves, cooking them gently for about 1 minute until fragrant. Whisk in the all-purpose flour and cook for an additional 2 minutes to form a roux, stirring constantly to avoid lumps.
  3. Add Milk and Thicken Sauce: Gradually whisk in 4 cups of milk, stirring continuously until the mixture comes to a gentle simmer. In a separate small bowl, whisk the cornstarch into the remaining ½ cup of cold milk until smooth, then stir this into the sauce. Continue simmering the sauce until it thickens to a creamy consistency.
  4. Season the Sauce: Stir in 1 tablespoon vegetable bouillon powder to enhance the flavor. Taste the sauce, then add salt and freshly ground black pepper as needed to balance the seasoning.
  5. Combine Cheese and Pasta: Remove the skillet from heat. Stir in the grated cheddar, mozzarella, and ¾ cup of the Parmesan-style cheese until melted and well incorporated into the sauce. Fold the cooked pasta into the cheesy sauce evenly.
  6. Add Topping and Bake: Sprinkle the toasted panko breadcrumbs over the pasta mixture in the skillet. Top with the remaining ¼ cup Parmesan-style cheese for extra richness. Transfer the skillet to a preheated oven and bake at 375°F (190°C) for 10 to 15 minutes, or until the top is bubbling and golden brown.

Notes

  • For the smoothest cheese sauce, grate all the cheese from blocks rather than using pre-shredded varieties.
  • You can substitute the macaroni with cavatappi or any similar pasta shape that holds sauce well.
  • Ensure not to overcook the pasta initially as it will continue cooking in the oven.
  • The dish can be prepared ahead of time and baked just before serving for convenience.

Find it online: https://evelynscooking.com/creamy-garlic-parmesan-mac-and-cheese-recipe/